Lavender Roasted Potatoes

They say when women are pregnant and craving whacky things it’s linked to a nutritional deficit in their diet.If that logic tracks to what inspires new recipe ideas, I guess that means last year I needed a trip to Provence.

I really do not remember the inspiration for this now mid-winter favorite. There is nothing better that a crispy-on-the-outside-soft-on-the-inside roasted potato in my book.The addition of the lavender makes it a whole different and soul-satisfying dish for me.

I purchase my lavender from a local grocery store that carries it in the herb section.I did some research about whether all lavender is edible and learned it all comes from the same plant however one must be careful about spraying.When buying lavender to eat be sure to purchase lavender intended for culinary use only and never use it out of the décor area of the store.

Lavender Roasted Potatoes

This simple roast potato recipe is transporting with the flavor or lavender conjuring flavors of Provence. It's sure to freshen up any meal.I have varied the oven temperature up to 400 degrees to allow the potatoes to cook at the same time as a chicken roasting. When doing so, I check more often to ensure browning is happening evenly and they do not overcook. Cooking time is reduced at a higher temperature so keep checking!

Course Side Dish

Cuisine American

Keyword lavender roasted potatoes

Prep Time20minutes

Cook Time30minutes

Total Time50minutes

Servings44-6 servings

Calories229kcal

AuthorToni Dash

Ingredients

2-2 ½pounds(about 4 large) thin skinned Potatoes (New, Red, etc)

2tablespoonOlive Oil

1 ½tablespoondried Lavender designated for culinary use

Salt and Pepper to taste

Instructions

Preheat oven to 350 degrees*.

Scrub potatoes, cut out any bad spots and cut into bite-sized pieces. Do not peel.

Toss in a bowl with olive oil. When coated with the olive oil, add lavender, salt and pepper.

Spread into a single layer in a roasting pan or on a baking sheet. Place in the oven for 30 minutes, stirring part way through to ensure even browning. Potatoes are done then soft inside to the bite.

I have yet to use lavender, I asked my gardening mother to bring some with her on her last visit and while she did she also put it in the same bag as the rosemary. The chicken that night still tasted good. While here my parents also bought me an impossible amount of potatoes so guess what I'm making tonight?

A few summers back, we started growing lavender on our deck. One Sunday we decided to cut some branches, lay them over the barbecue's grill rack, and set a rack of lamb on top of the branches to cook. That was, hands down, the best lamb ever, so memorable. This needs to be a more popular cooking herb!

I get a kick out of using lavender. We grow 3 different varieties in our herb garden, each with their own subtle differences. Adding them to potatoes is just a wonderful way to utilize their essence! (I also like adding it to my lamb rubs)

I had a lavendar vinaigrette at a Kevin Taylor restaurant, wanted to recreate it, so did a search on edible lavendar and came up with the same thing. I've also made lavendar ice cream. I'm loving this potato idea.

Actually, there are several varieties of lavender – some are culinary and some more medicinal. You can tell by the aroma, tho, medicinal being very strong and resinous. But I LOVE the flavor and always go for lavender-flavored drinks, desserts or anything, really!

I have several lavender bushes in my garden; for the first couple of years I hesitated to cut them because I loved the way they looked but last year went, in a word, nuts.

Lavender lemonade martini anyone? Lavender shortbread cookies with that martini? Well, apparently not until AFTER dinner which of course has to now include these potatoes.

Lavender is so mis-categorized since it's so often included in sachets and people think perfume but it's a great compliment to sweet and savory dishes and I love having a new one to add to my repertoire.

Beautiful! I've been craving potatoes lately, and was just thinking that–following a week where I baked, mashed, and hash-browned–I need to do a good roasted potato dish. This will definitely go on the to-make list. 🙂

Great idea. I love the idea of these aromatic potatoes along side a nicely roasted chicken, served with a lovely French Burgundy. Lavender is such a gorgeous note… I've been on a kick with making lavender vinaigrette, which I adore, and of course, as Toby and Jane mentioned using it with lamb is fabulous too. I agree with Laura… I have a friend with a lavender farm, and there are definitely culinary and non-culinary lavender varieties. The later result in foods that taste like soap or the inside of grandma's purse, which is nice if you're palate is into funk.

Congratulations on your pregnancy as well! Eat all the weird stuff you want… I think it makes for a culinarily adventurous child!!!

I saw your photo on foodgawker earlier today and didn't realize it was yours – I just remembered thinking “mmmm… those look GOOD”. And you really did capture the feel of Provence! (not to mention they sound delicious!)

A simple addition of lavender turned the odour chemistry of this dish to one that is complex and stunning at the same time. Most of the aroma molecules found in lavender are found similarly in herbs like thyme or oregano, so lavender is actually rather flexible to use in many dishes. With it's distinct green floral scent, much owing to the chemical linalyl acetate and other terpene esters, lavender perfumes dessert with sweet floral notes, but enhances smokiness in savoury dishes.Oh how I wish I am sitting under a tree by fields of lavender in Provence.

Hi Toni-This is such beautiful roasted potatoes and so delicious. Lavender is not easy to find here locally, probably William Sonoma might carry it. The flavor and the aroma of lavender is so unique, for sure I want to try it roasting it in my potato!

oh, i think in a previous life I lived in Provence. love everything about this southeastern place on earth. the potatoes look stunning. thanks for sharing this wonderful recipe. hope you'll have a wonderful Friday

What a lovely rendition of roasted potatoes. I'll now have to go find some lavender around me! The unique flavor must add quite the loveliness. I guess I equate lavender to lovely, haha. Thank you for sharing a lovely recipe 🙂

Congrats on the featured recipe today. Now that I'm here, I can see why! I've never thought of cooking with lavender. How wonderful! I must also tell my friends who absolutely love lavender about this recipe. Thanks!

I had these in Plymouth, MA, courtesy of Vic and Carol DoCouto. They were absolutely delicious. We run a little short of time; so he put them in a glass dish in the microwave for 10-15 minutes and finished them in the oven at 400 degrees. They were nicely browned and delicious!!

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Welcome! I’m Toni. My goal is to MAKE YOUR LIFE EASIER with great tested recipes and travel tips! More About Me …

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